Whisk the sugar and the butter until it forms a smooth custard. Add the yogurt and the yolks one by one, whisking well. Add the flour inch by inch and whisk very well, to combine. Gently fold in the firmly whisked egg whites.
Grease and flour a round pan (22 cm diameter).
Bake for 20-30 minutes. Don't let the cake over-cook. Yogurt custard:
Dissolve the cornflour with some yogurt just to make it very smooth. Add the rest of the yogurt, the egg yolks, the sugar and the preparation, to a smooth custard. Bring to medium heat, stirring until it gets thick. Remove the custard from the heat and refrigerate.
Serve the cake with the custard.
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